Set the Instant Pot to ‘Sauté’ mode. Add the ghee, then the chopped onions. Sauté for 3–4 minutes until golden.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Add the garam masala, ground cumin, ground coriander, paprika, turmeric, and chilli powder. Stir well to coat the onions and release the spices’ aroma.

Add the chicken thighs to the pot and cook for 2–3 minutes until they are lightly browned on all sides.

Pour in the chopped tomatoes, tomato purée, lemon juice, and water. Stir to combine and ensure the chicken is fully covered by the sauce.

Cancel ‘Sauté’ mode, secure the Instant Pot lid, and set it to ‘Pressure Cook’ (High) for 10 minutes.

After the cooking time, perform a quick pressure release. Open the lid, stir in the single cream, and adjust salt to taste.

Set the Instant Pot to ‘Sauté’ again and simmer the sauce for 5 minutes to thicken it slightly.

Garnish with freshly chopped coriander before serving.